重新认识阿基米德:创新性地精确计算体积,并提出另一种定义鹌鹑蛋和其他鸟蛋表面积的标准方法

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Valeriy G. Narushin , Natalia A. Volkova , Anastasia N. Vetokh , Alan Yu. Dzhagaev , Danila A. Sotnikov , Ludmila A. Volkova , Stefan T. Orszulik , Darren K. Griffin , Michael N. Romanov , Natalia A. Zinovieva
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引用次数: 0

摘要

与鸡蛋有关的研究为食品科学和技术带来了独特的机遇。目前迫切需要开发非破坏性方法,仅根据鸡蛋图像来确定鸡蛋的关键参数,如鸡蛋体积()和表面积()。因此,可以使用阿基米德原理(即浸入水中)来测量,也可以使用包含变量之一的公式来推断。虽然阿基米德原理是确定鸡蛋体积的最佳方法,但将鸡蛋浸入水中并不可行。在这项研究中,我们根据对鹌鹑蛋线性参数的测量,推导出计算和的适当数学方法。提出的计算公式适用于任何形状和种类的蛋。这一创新程序可作为所有现有计算方法中最精确方法的基础,适用于......的分析和工业测量。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Reimagining Archimedes: An innovative and accurate calculation of volumes and asserting another standard method for defining the surface area of quail and any avian eggs

Egg-related research promises unique opportunities for food science and technology. There is an urgent need to develop non-destructive methodologies for defining key egg parameters, e.g., egg volume (V) and surface area (S), based only on egg images. Herewith, V can be measured using the Archimedes’ principle (i.e., dipping in water), while S can be inferred using formulae that include V as one of its variables. Although the Archimedes’ principle is the best approach for determining V, dipping an egg into water cannot be practicable. In this study, we derived the appropriate mathematical approaches to calculate V and S based on measurements of quail eggs’ linear parameters. The proposed calculation formulae are suitable for eggs of any shape and species. This innovative procedure can be employed as the basis of the most accurate of all existing methods for computing S and is suitable for both analytical and industrial measurements of V.

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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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